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An All Scratch Kitchen Highlighting The Rich Bounty Of Local Ingredients

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Much ink has been spilled over the health benefits of eating breakfast. But why should traditional breakfast foods be viewed simply as a way to fill the tank before driving into your day? Eggs, pancakes, hot cereal, even a humble hash deserve the limelight not only in the morning but at lunch, dinner and dessert.

Making the most of our region’s fertile farming communities, John Scardapane and his team at EatNic Urban Farmhouse Eatery & BYOB rightly tout the sustainable integrity of their menu. “Everything is fresh and made to order,” says executive chef Tim Courtney, formerly of the Silverspoon in Wayne.

In the mid-1980s, John Scardapane, a chef and restaurant manager at Tavistock Country Club, observed that male golfers — 90 percent of the trade in the exclusive club’s dining room — were ordering entrée salads. He believed that if these men wanted them, so would the rest of America.

Ah, how to describe Paoli’s new Eatnic? Sure, we could tell you it’s a farm-fresh, morning-til-night BYOB and be done with it. But there’s more to it than that. Much more. Because Eatnic comes from the same fertile brain that 30 years ago spawned the world’s first Saladworks, and with it, the now ubiquitous fast-casual dining category.

EatNic Urban Farmhouse & Eatery, an all-scratch kitchen serving new American fare, international classics and local family recipes, opened its doors on Saturday, November 26, in Paoli. Owned by John Scardapane, a 30-year restaurant veteran and the former chairman and CEO of Saladworks, the restaurant is taking over the spot of one of his former Saladworks locations.

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